Recently I had a Horseradish Salad Dressing at a restaurant that I really liked and decided to try to duplicate it at home. I bought fresh horseradish from the grocery twice at 2 different grocery stores and they both had no heat to it. Is there a season for horseradish or have they just dumbed it down?
I have used fresh horseradish in the past when I served Prime Rib and that brought tears to my eyes because it was so hot and I loved it!!
I live in the Los Angeles area and bought one at Ralph's. This one was huge, fat with the roots attached and it looked like an elephant's foot...it actually looked like celery root! It looked very strange because I'm used to the ones that are long and skinny and kind of looks like a parsnip. Produce guy said that is how they have been coming lately. 2nd one I got at Gelson's. This one wasn't as huge, but still pretty big and I got a part that didn't have any of the skinny roots attached.
Sorry about the long post, but I hope someone can enlighten me :o)
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